This beer can chicken recipe has a fantastic garlic and lemon flavor. Remember, the beer can needs to remain at least 1/3 full inside the bird (so leave some beer in it).
Prep Time: 20 minutes
Cook Time: 2 hours (3 hours if over a fire / coals)
Yield: Serves 4 to 6
Ingredients:
- 1 whole chicken (4-5 pounds)
- 1 12 ounce can beer
- 1 lemon, cut in half
- 1 head garlic, cut in half
- 1 tablespoon olive oil
For Rub:
- 2 teaspoons sweet paprika
- 2 teaspoons sea salt
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground pepper
Preparation:
In oven:
Combine all rub ingredients in a small mixing bowl. Set aside. Wash and remove giblets and the neck from chicken. Pat dry. Rub chicken with half of garlic, half of lemon, and olive oil. Apply some of the rub onto chicken. Open can of beer and discard half of it. Place remaining rub into the can. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can. Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 2 hours, or until internal temperature of thigh is 180 degrees F. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.
Over a fire:
Bird preparation is the same as above but about an hour before you would like to begin cooking start a fire (preferably with tamarack or oak as you're going to need those hot coals later). As the fire burns down continue to add more wood to it and scrape those nice not coals into a pile by the fire (a shovel or rake works well for this, a canoe paddle does not). Put rocks, stones, bricks and/or other non-combustible items around the embers to keep them piled up and have something to put your grill on.
The goal here is to create a pile of coals the chicken will cook over. The live coals are actually hotter than the fire itself so this is how you'll roast that bird.
Once you get a pile of coals about 6" deep or so put the grill over top of them (resting on the rocks, bricks etc.).
Cover the bird with tinfoil (for more even heating) and then stand it upright over the grill with the whole bird resting on the beer can (you may have to adjust the legs to help balance the bird). Oven or snowmobile mitts come in handy here to protect your hands from the heat.
As the coals burn down replace them with new coals from the still burning fire (if someone has to sit around the fire,and prepare other beer cans for future cooking use this is a price they'll have to pay).
I like to keep the coals out from directly under the bird for more even cooking in from the sides.
My rule of thumb is you shouldn't be able to hold your hand near the grill for longer than 2 seconds for the best grilling heat.
No need to turn the bird but dont't worry when the skin starts to blacken and may actually start burning, a little beer (or preferably water) will take care of that.
As above, internal temperature of a thigh should be at 180 F prior to consumption.
The finished beast will look blackened (we call it cajun style) but as soon as you open it up you'll see that skin sealed in all the juices and you'll have one of the most tastiest, juiciest chickens ever.
Also works for turkeys...just takes a bit longer, and larger "King Can" type beer cans.
This is great for camping or a party, everyone is sitting around the fire anyhow...might as well dazzle them with your culinary skills.
If you have any questions or another wood-fire based recipe just let me know.
Have fun and stay toasty my friends....
Clint
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